• Proceedings of the Plant Resources Society of Korea Conference
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• 2000.10b
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• pp.76-76
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• 2000

• Advances in Traditional Medicine
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• v.6 no.3
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• pp.196-201
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• 2006

The efficacy of alcoholic extract of Kasni (Cichorium intybus L.) to control hepatic damage induced by aflatoxin $B_1$ was explored in Swiss albino mice. Aflatoxin $B_1$ was administered orally to the mice with a daily dose of $66.6{\mu}g/kg$ body weight till three months. A signifi-cant increased in thio barbituric acid reactive substances (TBARS) levels with concomitant reduction in enzymatic (glutathione-s-transferase, glutathione peroxidase, superoxide dismutase, and catalase) and nonenzymatic (reduced glutathione) antioxidants were shown in aflatoxin treated group of mice. However, there was a significant reduction in increased TBARS levels and elevation in enzymatic. and non enzymatic antioxidant levels in group of mice which received alcoholic extract of kasni (300 mg/kg bw / day) along with aflatoxin. Histopathological analysis of liver samples also confirmed the hepatoprotective effect of kasni extract. These results suggest that kasni shows hepatoprotective effect against aflatoxin $B_1$ induced hepatic damage in mice.

• Preventive Nutrition and Food Science
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• v.4 no.2
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• pp.88-91
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• 1999

Aroma components of tea processed from Korean chicory roots were isolated and identified. The model system of amino-carbonyl reaction was carried out to study the formation mechanism of aroma compounds of chicory tea during manufacturing process. The concentration extracts from chicory tea and model system were analyzed and identified by gas chromatography(GC) and GC-mass spectrometry. Twenty-nine compounds, including pyrazines, furans, acids, alcohols, pyrroles and lactones were isolated and identified in chicory tea. The main compounds were pyrazines including methyl pyrazine, 2,5-dimethyl pyrazine, 2, 6-dimethyl pyrazine, 2-ethyl-6-methyl pyrazine, 2-ethyl-3-methyl pyrazine, thrimethyl pyrazine, 3-ethyl-2-5-dimenthyl pyrazine, 5-ethyl-2-3-dimenthyl pyrazine, and 2-acetyl-3-methy pyrazine and pyrroles including acethl pyrrole and formlyl pyrrole ; and furans including furfural , acetyl furan, 5-methyl furan, 5-methyl furfuralm, and furfuryl alcohol. These pyrazine compounds of a roasted and nutty aroma may be important contributors to the flavor of chicory tea. The aroma concentrate of model system also had a roasted and nutty aroma and the main compounds were methyl pyrazine, 2, 5-dimetyl pyrazine, 2, 6-dimethyl pyrazine and trimethyl pyrazine.

• Horticultural Science & Technology
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• v.19 no.2
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• pp.140-144
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• 2001

Field investigations were initiated to determine possible new 'ssam' vegetable that could be grown during the summer season in highland. Korean 'ssam' means cooked rice in vegetables. The 'ssam' vegetable is called that those leaves has been used for wrapping at meal. Seventeen leafy vegetables were studied, including chard (Beta vulgaris L. var. flavescens DC.), leaf broccoli (Brassica oleracea L. var. italica), Chinese leek (Allium tuberosum Rottl.), Japanese hornwort (Cryptotaenia japonica Hassk), red leaf mustard (Brassica juncea L.), green leaf mustard (Brassica juncea L.), leaf parsley (Petroselinum crispum Nijim), pakchoi (Brassica campestris L. ssp. chinensis Jusl.) tatsoi (Brassica campestris var. narisoma), kale (Brassica oleracea var. acephala), collard (Brassica oleracea var. acephala), Korean mint (Agastache rugosa O. Kuntze), romaine lettuce (Lactuca sativa L. var. longifolia Lam.), red leaf chicory (Cichorium intybus L. var. folisum), red chicory (Cichorium intybus L. var. folisum), green leaf chicory (Cichorium intybus L. var. folisum), and sprouting broccoli (Brassica oleracea L. var. italica). Date of the first harvest in 1999 was July 10th in chard, leaf broccoli, red mustard, mustard, leaf parsley, pakchoi, tatsoi, kale, collard, Korean mint, red leaf chicory, red chicory, green leaf chicory, and sprouting broccoli. Date of the first harvest for Chinese leek, Japanese hornwort, and romaine lettuce was from the middle of June to the late of August. Based on ratings on marketable yield, we found good leaf shape, taste and yield in chard, red leaf mustard, green leaf mustard, pakchoi, tatsoi, romaine lettuce, red leaf chicory, red chicory, and green leaf chicory. Even though the most of all these vegetables were obtained high scores by test panels in shape, taste and quality, but some of them revealed inadequate leaf size as a 'ssam' vegetable. That problem will be solved by control of harvesting time. On the basis of this observation, chard, red leaf mustard, green leaf mustard, pakchoi, tatsoi, romaine lettuce, red leaf chicory, red chicory, and green leaf chicory were rated as promising 'ssam' vegetable by analysis of profits, adaptation, and quality.

• Journal of Plant Biotechnology
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• v.5 no.4
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• pp.215-219
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• 2003

Optimal shoot regeneration and transformation conditions of root type chicory (Cichorium intybus L. var. sativus cv Cesare) were studied. Leaf explants were co-cultured with Agrobacterium tumefaciens, which contained NPTII as a selectable marker and a rice homeotic gene, OsMADS1, that encodes a MADS-domain-containing transcription factor. After one day of co-cultivation, explants were transferred to selection media consisting of MS basal medium supplemented with 0.5 mg/L BAP, 0.1 mg/L IAA, 70 mg/L kanamycin, and 250 mg/L cefotaxime. PCR and Southern blot analyses revealed stable integration of the OsMADS1 gene in the chicory genome. Four-teen original transgenic plants ($T_o$ plants) were acclimatized in the greenhouse and examined for their morphological characters. Most of the transgenic plants showed altered morphologies, such as short, bushy, and early-flowering phenotypes with reduced apical dominance. Additionally, half of the transgenic plants exhibited altered leaf shapes, and 4 out of 14 plants were sterile. These phenotypes were inherited by the next generation. Northern blot analysis confirmed expression of the OsMADS1 gene in both floral and vegetative organs.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.1-7
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• 2017

Made using a natural mixed starter of lactic acid bacteria and yeast, Koumiss is a slightly alcoholic fermented mare's milk beverage, and a traditional drink of the nomadic populations of Central Asia. Cichorium intybus L. (chicory) is a sedative with potential cardioactive properties, and its oligosaccharides are beneficial in maintaining healthy gastrointestinal flora. Hence, in this study, we have generated a functional Koumiss containing two different concentrations of chicory. After fermentation of the Koumiss premix, the TA increased to 0.85~0.88%, and the pH decreased to ~4.3. The addition of either concentration of chicory had no significant effect on pH and TA. However, the taste, flavor, color, texture, and overall acceptability decreased in proportion to the added amount of chicory. This study has provided the first data on Koumiss supplemented with chicory. The results could be useful in developing high-quality Koumiss with functional activity using chicory, and allowing large-scale industrial production. Further studies are needed to determine if chicory root extract is beneficial for lifestyle-related diseases.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.9-15
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• 2017

Cichorium intybus L. (chicory) roots and leaves are widely used in herbal preparations, which have beneficial effects on the stimulation of digestion and metabolism of food ingredients, gastric juice excretion, diuretic action, and bile excretion. Notably, chicory root is well known as a source of polyphenols, compounds with recognized value in health improvement. In this study, we examined the physicochemical characteristics (TA, pH, and sensory evaluation) of bioactive yoghurt containing different concentrations of chicory. With increasing incubation time (5 h), the TA of the yoghurt increased whereas the pH decreased, regardless of the amount of chicory. As the amount of chicory increased, the scores for color, flavor, taste, and overall acceptability generally decreased. Among the tested groups, yoghurt with the addition of 1% chicory attained the highest scores. Further studies on the production of bioactive yogurt with optimum chicory concentration are needed.

• Journal of Bio-Environment Control
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• v.15 no.3
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• pp.283-288
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• 2006

Characteristics of the rootstock formation and flower bud differentiation according to sowing time for production of the high quality rootstock in Chicory (Cichorium intybus L.) was investigated. The flower bud initiation was on the 17th of July after sowing in April, the 2nd of July after sowing in May, the 30th of July after sowing in June and the 1st of October after sowing in July. But they didn't differentiate after sowing in August and September. The days required from germination to flower bud initiation and accumulated temperature depended on the weather. If the outside air temperature was high, the days required were less, If the outside air temperature was low, the days required were greater, the accumulated temperature was similar to the days required in this experement, too. The rootstock sown from April to July wasn't good enough to be use because the flower bud differentiation was generated before harvestable weight. the weight of rootstock was sown in September wasn't heavy enough in weight because the outside air temperature was too low for it to grow well. The plant grows slow and steady through out winter. The rootstock sown in August was havestable 200g in 90 days after sowing before the flower bud differentiated. The best sowing time for the production of high quality rootstock of Chico in the climate of Korea is researched to be August.

• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.53-59
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• 2014

This study was carried out to investigate the effect on the growth and antioxidant activities of Cichorium intybus L.(CLE), Cichorium intybus L. var. folisum 'treviso' (CLET), Cichorium intybus L. var. folisum 'rosaitaliana' (CLER) in hydroponics added with $Cr^{3+}$ or Selenium (Se) for 4 weeks. Total polyphenol, total flavonoids contents and FRAP values of three species of chicory were grown hydroponically with $Cr^{3+}$ or Se were increased. These extracts were also showed stronger DPPH and ABTS scavenging activity than chicory extracts. In particular, chicories added with $Cr^{3+}$ had higher antioxidant activities than chicories added with Se. CLER and CLE extracts added with $Cr^{3+}$ were also showed ${\alpha}$-glucosidase inhibition activities. These results indicate that chicories were cultivated in culture fluid added with $Cr^{3+}$ or Se could be used as high functional vegetables.

• Journal of Bio-Environment Control
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• v.18 no.1
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• pp.81-85
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• 2009

This study was conducted to investigate effects of removal levels of leaves of rootstocks on growth and quality of chicon in blanching culture of chicory (Cichorium intybus L.). Most qualities of chicon producted by different length levels of left leaves were not significant difference among treatments in the other's excepted length of chicon was longer in 1cm and 2cm lengths than in 4cm length. Moisture in 4cm length and vitamin C contents of chicon in 1cm length were higher than in the other's. In qualities of chicon producted by different removal levels of outer leaves, flesh and dry weight were heavier in full removal. However length, diameter, hardness of chichon were not appeared significant difference. Vitamin C content was appeared effects of removal of the outer leaves. Accordingly, there was considered additional treatments such as length control and removal of outer leaves with conventional treatment in pre-treatments of rootstocks are not appeared a great effects.